Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large onion, diced
- 2 bell peppers (red, green, or yellow), diced
- 6 cloves garlic, minced
- 1 cup dry white wine
- 2 cups chicken broth
- 1 cup canned diced tomatoes (undrained)
- 1/2 cup capers
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Olive oil for sautéing
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season the chicken pieces with salt and pepper.
- Heat a large skillet or Dutch oven over medium heat. Add olive oil and sauté the chicken until browned on all sides. Remove from the skillet and set aside.
- Add the onion, bell peppers, and garlic to the skillet and sauté until softened.
- Stir in the white wine and cook until reduced by half.
- Add the chicken broth, tomatoes, capers, and parsley. Bring to a boil, then reduce heat and simmer.
- Return the chicken to the skillet and cook until the chicken is cooked through and tender.
- Serve the Caper Chicken Cacciatore over pasta, rice, or polenta.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 15g
- Protein: 30g
Dish Characteristics:
- Savory and flavorful
- Chicken cooked in a rich tomato sauce
- Packed with vegetables and capers
- Pairs well with pasta, rice, or polenta
User Comments:
- "This dish was absolutely delicious! The chicken was tender and juicy, and the sauce was amazing."
- "I loved the addition of capers. It gave the dish a nice salty and tangy flavor."
- "It was so easy to make and came together quickly. Perfect for a weeknight meal."
- "The dish was a hit with my family. Even my picky eater cleaned their plate."
- "I served it with pasta and it was a perfect combination."
Special Precautions and Tips:
- If you don't have dry white wine, you can substitute with chicken broth.
- You can adjust the amount of capers depending on your taste.
- For a vegetarian option, replace the chicken with firm tofu or tempeh.
